Red chiles, clams, and Parmesan cheese flavor this classic Arborio rice risotto. As with any traditional risotto, constant stirring is a necessity, so your arm will get a workout. The end result will be well worth the effort and attention.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 4 pounds (about 5 dozen) small clams, cleaned and dead ones discarded
- 6 large cloves of garlic, sliced
- 6 stems fresh parsley
- 8 cups water
- 1 cup white wine
- 7 cups clam juice or fish stock
- 1/2 cup finely diced sweet onion
- 7 Tablespoons butter, divided use
- 2-1/2 cups Arborio rice
- 4 cloves garlic, very finely minced
- 1 Roma tomato, diced
- 1/4 cup ancho chile powder (or a mixture of medium ancho and cayenne)
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 6 Tablespoons finely grated fresh imported Parmesan cheese
- 2 teaspoons finely chopped fresh parsley
Preparation:
Place sliced garlic, parsley, 4 cups of the water, and wine in the bottom of a large covered heat-proof casserole and stir to combine. Add clams, spreading to a single layer. Bring to a boil, then simmer until clams open, no more than 5 minutes. Remove from heat and let sit, covered for an additional 8 minutes.
Remove clams from the pot, reserving the liquid and discarding any clams that do not open. Remove the clam meat from the shells. Strain the reserved broth through cheesecloth. Add enough clam juice or fish stock to the broth to make 11 cups. Set aside.
In a large skillet, saute the onion in 3 tablespoons of the butter over medium heat until softened but not browned, about 10 minutes. Add the rice, stirring constantly, and cook for 5 minutes. While stirring constantly, add 1 cup of water, then 1 cup of clam juice. As it absorbs, continue stirring and add another cup of water and another cup of clam juice. This should take a period of 10 minutes to absorb. Continue to add another 2 cups of water and 1 cup of clam juice in 1/2 cup increments as the liquid is absorbed while you are constantly stirring, another 5 to 10 minutes.
Add minced garlic, tomatoes, and chile powder to the risotto. Continue to cook over medium heat, stirring constantly, for 10 minutes. Add another 4 cups of clam juice, 1/2 cup at a time, as it is absorbed. Add both types of bell peppers, plus another 3 cups of clam juice, 1/4 cup at a time, stirring until each addition has been absorbed, about another 10 minutes. Add the clams along with the final cup of clam juice in 1/4 cup increments, continuing to stir. Allow 2 to 3 minutes for the liquid to absorb.
Remove pan from heat and stir in the remaining butter and Parmesan cheese.
Garnish with parsley and serve hot.
Yield: 4 servings
Remove clams from the pot, reserving the liquid and discarding any clams that do not open. Remove the clam meat from the shells. Strain the reserved broth through cheesecloth. Add enough clam juice or fish stock to the broth to make 11 cups. Set aside.
In a large skillet, saute the onion in 3 tablespoons of the butter over medium heat until softened but not browned, about 10 minutes. Add the rice, stirring constantly, and cook for 5 minutes. While stirring constantly, add 1 cup of water, then 1 cup of clam juice. As it absorbs, continue stirring and add another cup of water and another cup of clam juice. This should take a period of 10 minutes to absorb. Continue to add another 2 cups of water and 1 cup of clam juice in 1/2 cup increments as the liquid is absorbed while you are constantly stirring, another 5 to 10 minutes.
Add minced garlic, tomatoes, and chile powder to the risotto. Continue to cook over medium heat, stirring constantly, for 10 minutes. Add another 4 cups of clam juice, 1/2 cup at a time, as it is absorbed. Add both types of bell peppers, plus another 3 cups of clam juice, 1/4 cup at a time, stirring until each addition has been absorbed, about another 10 minutes. Add the clams along with the final cup of clam juice in 1/4 cup increments, continuing to stir. Allow 2 to 3 minutes for the liquid to absorb.
Remove pan from heat and stir in the remaining butter and Parmesan cheese.
Garnish with parsley and serve hot.
Yield: 4 servings
